I love baking. And you might expect that for someone of my size it would have a lot to do with loving to eat what I bake - but that really isn't the case. I mean, it tastes good, but for me it has almost everything to do with the process. I love measuring and mixing everything together and seeing what comes of it - and I definitely subscribe to the Alton Brown scientific cooking theory.
I was finally able to get some Christmas baking in this weekend - not as much as I would have liked, but it was a start.
Cherry Ice Box Cookies
This recipe is based on this Cherry-Pecan Icebox Cookies recipe, but I have tweaked it a bit.
Number 1) I can't stand nuts in cookies (so no nuts!)
Number 2) I add a teaspoon of pure vanilla extract so bring out the sugar cookie taste.
Number 3) And this is a guess - I use one small container of green cherries and one small red container - that probably comes to more than the 3/4c the recipe calls for.
The recipe says it is supposed to yield 13 dozen cookies - I'm lucky if I get 5! I think I slice mine on the thicker side.
Why do I like these cookies? Well, other than the fact that they do taste good, it is so neat to see how every slice makes the next cookie different from the one before. Sometimes they are all red, sometimes all green - and every permutation in between. And on a practical note, with my schedule being the way it is right now, I love the fact that I can make the dough, put the logs in the refrigerator, and pull one out and bake a dozen or two at a time, when I have time. It's just less stressful that way.